Comments

Thank you! The vanilla-into-the-sugar tip is great, and I now know how to salvage a vanilla pod AND that you should make scrambled egg from a cold pan. You are very good to listen to. Can't wait for the next few clips!

I saw Video #3 and really like your idea about the plastic wrap instead of foil. You're so right about when you check on your custard, you need to open up the foil. That releases all that lovely steam which help keeps your custard soft and moist. Thank you.